Best Three Cheese Asparagus Puffs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

3 CHEESE ASPARAGUS



3 Cheese Asparagus image

This recipe was on the bunch of asparagus I bought. I bought the cheeses right there and made it that evening and it was delicious! I normally make with parmesan and this was a great change!

Provided by CheSara

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs asparagus
1/2 lb brie cheese, sliced
1 lb cheddar cheese, diced
1/2 lb mozzarella cheese, shredded
pepper

Steps:

  • Cut off bases on Asparagus and boil in water in sauce pan for 10 minutes.
  • Pre-heat oven to 400.
  • Cover cookie sheet or 9 x 11 pan with aluminum foil, lie Asparagus stalks on foil - season with pepper.
  • Cover with slices of Brie, season with pepper.
  • Cover Brie with diced cheddar, season with pepper.
  • Cover Cheddar with grated mozzarella, season again.
  • Place pan in oven for 10 minutes or until cheese is melted. Turn oven setting to broil and leave in for a few minutes until cheese is beginning to brown, around 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 578.6, Fat 44.4, SaturatedFat 27.6, Cholesterol 147.3, Sodium 967.1, Carbohydrate 8.2, Fiber 3, Sugar 2.9, Protein 38.7

ASPARAGUS PASTRY PUFFS



Asparagus Pastry Puffs image

When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. -Cindy Jamieson, Tonawanda, New York

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1 tablespoon stone-ground mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
2 tablespoons water

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY



Asparagus With Gorgonzola Cheese Wrapped in Puff Pastry image

Here is another signature recipe of the Incredible Edibles Catering Co. A simple and wonderful tasting hot appetizer. If you love cheese and don't care about calories, this will really please your palate.

Provided by beach bum in the Ph

Categories     Cheese

Time 36m

Yield 1-50 serving(s)

Number Of Ingredients 4

1 small puff pastry sheet, 1 3x4-inch piece (buttered)
1 baby asparagus, freshly steamed al dente
1 teaspoon gorgonzola (blue cheese substituted if necessary)
salt and pepper

Steps:

  • Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
  • Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
  • Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
  • When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
  • Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

Nutrition Facts : Calories 324.7, Fat 22.4, SaturatedFat 6, Cholesterol 2.1, Sodium 180.5, Carbohydrate 26.1, Fiber 1.1, Sugar 0.7, Protein 5

ASPARAGUS IN PUFF PASTRY



Asparagus in Puff Pastry image

This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. -Dianne Werdegar of Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 28 servings.

Number Of Ingredients 6

2 cups water
24 fresh asparagus spears (about 1 pound), trimmed
1 package (8 ounces) reduced-fat cream cheese
1/2 teaspoon salt
1 package (17-1/4 ounces) frozen puff pastry dough, thawed
1/4 cup egg substitute

Steps:

  • In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside., Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese., Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour., Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.

Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY



Asparagus, Herb and Goat Cheese Puff Pastry image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

8 ounces fresh goat cheese
1/2 cup ricotta
3 large eggs
1/2 cup freshly grated Parmesan
1/3 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound thick-stem asparagus, trimmed
1 tablespoon extra-virgin olive oil
One 8-ounce sheet puff pastry, thawed
All-purpose flour, for dusting

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
  • On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
  • To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
  • Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Steps:

  • Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
  • Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
  • Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

Related Topics